Pecan and Corn Bread Stuffing


1/4 cup (1/2 stick) butter
1 medium onion, diced
2 stalks celery, diced
3 cups crumbled corn bread
1 cup chopped pecans
1/2 teaspoon dried thyme


Melt the butter in a skillet over medium heat, add the onion and celery and cook until soft. Combine the corn bread and pecans in a large bowl, and toss in the vegetable mixture. Sprinkle with thyme and toss again.


4-1/2 cups

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